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Syrian Vegetarian Kebbah

Kebbah made with bulgur, lentils, tomato and bell pepper

Syrian Vegetarian  Kebbah


2-3 Spring Onion Stalks, chopped
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
2 Small Tomatoes, chopped
1.5 Cups chopped Onions (about 3 Onions)
3/4 Cup Red Lentils
4-5 Tbsp Extra Virgin Olive Oil
1 Cup Water
1.5 Cups Fine Bulgur, rinsed and drained
85g Tomato Paste
2 Tsp Cumin
1/2 Tsp Dry Chili Flakes
1/2 Tbsp Salt


  1. Combine the spring onion, pepper and tomatoes in a large bowl.
  2. Mix together with half the onions and set aside.
  3. In a medium saucepan over medium-high heat, sweat the lentils in 1 cup water with the remaining onions until both are soft, around 20 minutes.
  4. While the lentils and onions are hot add them to the minced vegetable mixture in the bowl then add the olive oil and stir.
  5. Add the bulgur, tomato paste, cumin, chili flakes and salt.
  6. Blend the mixture thoroughly by hand and adjust the seasoning.
  7. Cover and refrigerate for at least 30 Min to let the mixture solidify.
  8. One hour before serving, form the mixture into torpedo shapes around 8cm long, 3cm wide and tapered at the ends.
  9. Serve at room temperature.

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